1. Bring water into a boil; add orange juice, grand marnier, vanilla extract and sugar. Then add ditalini and cook al dente. Set aside the pasta then refrigerate.
  2. Fill the glasses with fruits, pasta and about 2 scoops of sorbet, each glass having a different flavor.
  3. Top the glasses up with Prosecco, taking care that the fizz doesn't rise up and bubble over the top. Refill again once the bubbles have subsided, and then grate a little lemon zest over each glass and adorn with a small sprig of mint.

Serves 4
By: Chef Alex Diño